No ImageCherry Hand Pies

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  1. whitney

    I’m confused about rotating them half way through….am I to turn the pan or am I supposed to flip them?

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  2. Rebecca

    So far I made them,the recipe was easy and,I’m,going to send new review when,I’ve tasted them. Thanks,for,making it easy

  3. K.C.

    I followed the recipe exactly and they were pretty bland. I might as well have just put some cherries on some toast. I was hoping for that gooey caramelization. It was just the cherries and the pastry. I don’t know what would make these better.

    xxxxxyyyyy

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  4. Kelly in Haiku

    I made these, with a few variations, for a German- themed dinner party. They were a real hit!
    I incorporated elements of a couple different strudel recipes that really gave me the cherry flavor I was after. While the cherry mixture is macerating in the juice and sugar, I steeped 3/4 cup dried Montmorency tart cherries in a 1/2 cup kirschwasser liqueur and a 1/2 cup Grand Marnier. Once the liqueur was steaming, I added the dried cherries, covered the pan and turned off the heat. This amount is for a double recipe.

    Next, I toasted a 1/2 cup whole almonds and chopped them medium. Then I added them to a food processor with six ameretti cookies and six gingersnaps chopped. They were ground to make a streusel. This I put two tablespoons of on the pastry before the cherries and two tablespoons more on top of the cherries. The streusel did a great job of capturing the cherry juices. I had added roughly six of the steeped tart cherries to each hand pie. The reserved maceration juices were added to the steeping liqueur and reduced over low heat to make the most amazing sauce to drizzle over the pies, or strudels. I had also added a 1/2 tablespoon of butter to the underside of the top sheet of pastry. The flavors of these hand pies were wonderful. Wunderbar!

    xxxxxyyyyy

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  5. Mary Ann

    Am I correct that you do not cook the cherry/sugar mixture before putting mixture on dough

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